Peachy Pork Chops: She Likes it, She Really Likes It!
Jul 25th, 2008 by Marilyn
The most amazing thing has happened, but here’s what did not happen: I did not suddenly start liking raw onions, sympathizing with rodents or watching the Three Stooges.
No, all my other crazies are intact. The most amazing thing? I found another way to enjoy eating peaches.
As previously noted in our little chat about cobbler, I’ve never been a peach lover. And in all these years of mush resistance, no one ever tipped me off that peaches are in fact delicious…
…if you just add meat!
Cook a few stray peaches with pork chops, and you seriously get the cover of Wholesome Midwest Living. Just look at that dinner up there! It’s like we’re extras in a Hidden Valley Ranch commercial.
So come on. Smooth your vintage apron, tie up your hair bow and let’s serve the menfolk some peachy pork chops.
This not what you do first. I regret that I didn’t photograph all the steps, but sometimes my family has little patience for blogging – imagine! – and is just ready for dinner.
First, dust some thick chops with flour, shaking off excess. Season chops with salt, ground pepper, and sage. Sizzle 2 tablespoons of butter in a pan, and brown both sides of the chops over high heat. “Real browning,” a chef of mine used to say, “not some wussy little tan marks.” Real browning. When really brown, remove chops from the pan and keep warm under foil.
Add chopped peaches to the pan at medium-high heat and cook, shaking and stirring, just until peaches are seared and begin to soften. Take the pan off the heat and throw in a good splash of sherry – add a sip for the cook, after five – and return to the stove.
Reduce the sherry a minute or so, then lower heat and stir in the remaining 2 tablespoons butter. Taste for seasoning; adjust with salt, ground pepper and sage as desired.
Return the pork chops to the pan and cook, uncovered with peaches, just until pork is no longer pink in the center and cooked through. Turn chops once or twice to coat in pan juices, and serve with peaches.
If you’re concerned about undercooked pork, you can always use a meat thermometer and check for the recommended internal temperature of 160 – but overcooking these chops a wee bit won’t hurt.
Who knew? The peaches and pork worked so well together it was like they’d been reunited – and believe me, it took all my strength to not name this post “Peaches and Herb.” Ooh, now you’ll have the song all day. But please, enjoy the chops.
Peachy Pork Chops
4 thick-cut loin pork chops
flour, for dusting
salt, ground pepper, and dried ground sage
2 ripe peaches, peeled and roughly chopped
sherry, about a cup (not counting the dash for the cook) *
4 tablespoons butter, divided
Follow instructions above. Enjoy wholesome, porky, peachy dinner.
* ‘cooking sherry’ has added salt. Always keep a bottle of the real thing around for great sauces.
This looks amazing – as I sit here starving trying to thrust my fork into my monitor!! Love it
Cheers
Cathy
http://www.wheresmydamnanswer.com
“Reunited…and it feels so good!” This is making me drool. The pics alone are incredible as always. Will definitely try…after I dig out my Top 20 Love Songs of the ’70′s album.
Pork chops and peaches………..two of my all-time favorites. Together, on one plate, they really look great!! Good job.
i’m off to the market,now for peaches and pork chops!
I’m not a pork eater, but I’m a peach eater — and cooked peaches (or peach-based barbecue sauces) are great with turkey burgers or grilled salmon, too. Have you tried white peaches yet? They’re less fuzzy on the outside, and sweater on the inside.
forget the menfolk–serve the women first! and by women, i mean me. serve me first.
i’m intimately familiar with orange pork chops, so i see no reason that i wouldn’t devour this without pause. it looks stellar.
It looks divine. I wish my husband would eat meat-fruit combinations. I will be making this on his next business trip.
Mmmmmmm. Pork chops….GOOD! Peaches……..GOOD!
My grandma lived close when we were kids and she had four peach trees that were just overflowing with peaches every year. We lived on peach “everything” all the time. (Peach cobbler, peach pie, peach tarts, peach slices, peach butter, peaches in iced tea, you get the idea.) I miss those trees!
But never once did we have peaches on pork chops. It looks yummy — we’ll have to try that!
Cathy:
I don’t know about you, but my fork never seems to make it through the monitor. Careful with that thing!
Francie:
Top 20 70′s love songs? Sure hope “Afternoon Delight” is on there.
Papa:
That would be Dad, to me – hey, I know my audience. (The man never met a pork chop he didn’t like.)
Theresa:
Don’t spend too much time in the kitchen – you’ve got knitting to do.
Lydia:
Yes, white peaches are excellent, and the peach-based barbecue sauces I’ve had are always memorable. Great on chicken, too!
Grace:
Just joking about the menfolk. I get first crack at everything in the kitchen, anyway! They’re lucky it ever makes it to the table.
Kirsten:
Thanks, and welcome! Um – hope he’s out of town soon.
Pam (PVS):
Peach everything – now that sounds like summer!
Marilyn, I think you’re single-handedly winning me over to the idea of eating peaches. Not that I’ve ever disliked them, but I forget about them most of the time. The only peaches in my house are the little diced ones in plastic cups for the kids. -Julia
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